Venison Backstrap Recipes

GRILLED VENISON BACKSTRAP

Grilled Venison Backstrap image

A grilled venison backstrap recipe with a simple marinade that leads to the most tender, juicy and flavorful deer backstrap you'll ever eat!

Provided by Gina Matsoukas

Time 12h15m

Number Of Ingredients 7

Ingredients

1.5-2 pounds venison backstrap
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1 teaspoon maple syrup
1 teaspoon Worcestershire sauce

Steps:

Whisk all the ingredients for the marinade together in a small bowl.
Place the venison in a sealable plastic or silicone bag.
Pour the marinade into the bag, seal shut and massage the marinade into the venison with the bag closed.
Marinate for at least 4 hours up to overnight in the refrigerator with the bag/venison laying flat.
Take the venison out of the refrigerator at least 30 minutes before grilling to come to room temperature.
Preheat an outdoor grill to 500°F.
Using tongs, remove the venison from the bag and place on the grill over direct heat.
Grill for about 5 minutes per side or until internal temperature reaches between 120-135°F for medium-rare to medium. (*see note)
Remove the backstrap from the grill to a cutting board. Tent with foil and let rest for at least 10 minutes before slicing and serving.

Nutrition Facts : Calories 416 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 179 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 69 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 146 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

GRILLED VENISON BACKSTRAP

Grilled Venison Backstrap image

Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored.

Provided by TIKCUF99

Categories Meat and Poultry Recipes Game Meats Venison

Time 5h15m

Yield 4

Number Of Ingredients 4

Ingredients

2 pounds venison backstrap, cut into 2-inch chunks
1 quart apple cider
1 ½ pounds thick sliced bacon
2 (12 ounce) bottles barbecue sauce, your choice

Steps:

Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!

Nutrition Facts : Calories 1436.2 calories, Carbohydrate 95.1 g, Cholesterol 308.6 mg, Fat 82.7 g, Fiber 1 g, Protein 71.8 g, SaturatedFat 27.7 g, Sodium 3441.3 mg, Sugar 72.4 g

MARINADE FOR VENISON BACKSTRAP

Marinade for Venison Backstrap image

I made my very first backstrap tonight, and it was magnificent! I searched all over for a nice marinade, and took a little from a whole bunch of different recipes to make this simple, flavorful marinade. We also painted it over some fresh veggies and grilled them along with the venison. This marinade will also work well with pork loin, chicken, or fish. After marinating, we wrapped the backstrap in bacon and grilled it. Yummmmm.

Provided by SheCooksToConquer

Categories Deer

Time 4h5m

Yield 3/4 cup

Number Of Ingredients 4

Ingredients

6 tablespoons sesame oil
1/4 cup balsamic vinegar
2 tablespoons cornstarch
1/4 cup soy sauce

Steps:

Mix all ingredients together, stir well to dissolve the cornstarch.
Marinate meat for four hours at least. Overnight would be even better.
Be sure to brush marinade over meat while it is grilling.
Enjoy!
NOTE: Makes enough to marinate up to 4 pounds of meat.

FRIED VENISON BACKSTRAP

Fried Venison Backstrap image

Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust.

Provided by Nicole Holland Green

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h50m

Yield 8

Number Of Ingredients 9

Ingredients

1 (2 pound) venison backstrap, cut into 1/4 inch thick slices
2 cups milk
2 tablespoons hot pepper sauce
2 eggs
½ cup milk
3 cups all-purpose flour
2 tablespoons salt
1 tablespoon ground black pepper
3 cups vegetable oil for frying

Steps:

Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.
Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.

Nutrition Facts : Calories 438.2 calories, Carbohydrate 40 g, Cholesterol 149.1 mg, Fat 14.2 g, Fiber 1.5 g, Protein 35.1 g, SaturatedFat 3.6 g, Sodium 1944.4 mg, Sugar 3.8 g

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